Slaw Ingredients

1 mature head of Tokyo Bekana

1 bunch radish

1 bunch salad turnips 

1/2 bunch green onions

Sauce Ingredients

25 grams crunchy peanut butter

25 grams miso paste

25 grams (1 1/2 tbsp) maple syrup

15 grams (1 tbsp) rice wine vinegar

15 grams (1 tbsp) tamari 

15 grams (1 tbsp) toasted sesame oil

Sesame seeds for garnish

Makes 3-5 servings

Instructions

Slice the end of the Tokyo Bekana off and wash the soil off all the leaves. Shake off the water and pat dry. Then using a sharp knife slice the Tokyo into as fine of strips as you can manage. Place into a large bowl.

Cut the greens off of the radish and turnip and slice into very thin strips either by hand or in a food processor. Add to the bowl.

Make the sauce by combining all of the ingredients in a jar, sealing the lid, and shaking vigorously until all of the miso paste has been distributed in the sauce. Pour over the slaw and toss to coat evenly. 

Toast the sesame seeds in a pan and then add to the slaw. Serve immediately.

The slaw won't store well once assembled so if you aren't confident it will get eaten in one sitting, reserve some of the chopped vegetables and sauce and assemble it right before you eat it.